Text 20580, 83 rader
Skriven 2012-01-28 06:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: the new pour 141
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 HN> I still like making plans, backup
 HN> plans and even contingency plans! 
 HN> Dreaming I do very well!

I've gotten so against making plans that I don't
know where I'll be sleeping part of next week, not
to mention next month, not to mention March in
Germany. And it's a good thing that I remain
somewhat flexible, because after seeing Annie and
Billy, it'll be time to visit Rosemary, as she has
managed to break her thigh bone. This means less
time to see my healthier friends (of whom she was
one until a few days ago).

Backups and contingency plans, I still think faster
than deep, so they are made on the spot. Dreaming -
I've lived most of my dreams but not most of other
people's dreams for me - a conscious choice.

 HN> Appeal to his greed factor...

His greed factor balances with his control factor, and
his "friends" are telling him that I just want to keep
him from access to his assets - which in a sense is
true, but for reasons that are obvious to all except
him - including those "friends."

 -> Afford is a four-letter word.
 HN> No wonder I've managed to 
 HN> avoid it so well!! (grin)

There was this huge business-class sale, where
I could get biz for just twice the price of coach
(this is was the norm back in the regulated days
of air travel), so I popped for one to Munich and
planned on using my certificates to upgrade to
Lufthansa First, only it turns out the fine print
shows that they're unusable on this special fare.
Now I have extra certificates and nowhere to use
them, having paid double what I had needed to
for pretty much the same service. Luckily I get
1.5x miles on paid biz, but I'm $1500 short for
the first quarter of 2012. First-world problem,
I know.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Schweineschnitzel
 Categories: Pork/ham, German
      Yield: 6 servings

      4    (6-ounce) pork cutlets              1 ts Water
           Salt and freshly ground             1 c  Fresh bread crumbs
           -pepper to taste                    4 tb Butter or margarine
           Flour for dredging                  1 tb Capers
      1    Egg                                      Lemon wedges

  Pound the cutlets until thin.  Sprinkle lightly on both sides with salt and
  pepper.  Dredge them lightly but thoroughly in flour.

  Beat the egg lightly with the water and dip the floured cutlets in the
  mixture; coat with crumbs.  Using the side of a kitchen knife, tap the
  cutlets lightly so the crumbs will adhere well to the meat.  Transfer them
  to a wire rack.  Refrigerate for one or two hours.  This will help the
  breading adhere to the cutlets when they are being cooked.

  Heat the butter in a large skillet and, when it is hot but not brown or
  smoking, saute the cutlets in it until they are golden brown on both sides.

  Arrange the cutlets on a heated serving platter and garnish with the capers
  and lemon wedges.  Serve immediately.

  Serves four.

  [THE EVENING SUN: October 31, 1990]

  Posted by Fred Peters.

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